Happy 4th of July...too

Well, here it is the 4th of July, in the US, it's the grilling holiday of the year!

I have posted some great burger recipes..hope you enjoy them and let me know, if you do...feel free to comment..at the end of the post.   You can also comment of the sexy guy pictures.. Doug and I were talking about my posting sexy guy pics...he told me that since I was posting all these pictures of HOT guys,  he thought about posting pictures of sexy women..but then regained his sanity...he is such a smart man!! 

I found this post... and this is SUCH A MAN THING!!

stop laughing Doug!!!

     

Burgers and Burgers and more Burgers

Glazed Bacon-and-Cheese-Filled Burgers

3 tablespoon(s) dark brown sugar

1 1/2 teaspoon(s) paprika

1/2 teaspoon(s) garlic powder

1/2 teaspoon(s) ground cumin

1/4 teaspoon(s) chipotle powder

1/4 teaspoon(s) salt

1/4 teaspoon(s) fresh-ground pepper

1 pound(s) ground beef

1/2 cup(s) shredded sharp cheddar cheese

6 slice(s) bacon, cooked and crumbled

4 rolls

Heat grill to medium. Combine the sugar, spices, salt, and pepper in a small bowl and set aside. Form the beef into 8 equal patties. Toss the cheese and crumbled bacon together and place an equal amount on 4 of the patties.

Place the remaining patties over the cheese and bacon and pinch the edges to seal. Generously pat each burger with the reserved spice mixture. Grill to desired doneness -- about 5 minutes per side for medium.

 

Cheddar BLT Burgers with Tarragon Russian Dressing

At BLT Burger in Las Vegas, chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat extra-delicious.

1/2 cup(s) mayonnaise

1/3 cup(s) ketchup

1 tablespoon(s) red wine vinegar

1 tablespoon(s) onion, grated

1 tablespoon(s) parsley, chopped

1 tablespoon(s) tarragon, chopped

1 teaspoon(s) Worcestershire sauce

12 ounce(s) thickly sliced bacon

1 1/3 pound(s) ground beef chuck

1 1/3 pound(s) ground beef sirloin

1 teaspoon(s) kosher salt

1/2 teaspoon(s) freshly ground pepper

2 tablespoon(s) unsalted butter, melted

3 ounce(s) sharp cheddar cheese, cut into 6 slices

6 hamburger buns, split and toasted

6 iceberg lettuce leaves

6 slice(s) tomato

6 slice(s) of red onion

(I know sounds like too may ingredients to me too..J)

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon, and Worcestershire sauce. Cover and refrigerate.

In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt, and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.
Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion, and bacon. Close the burgers, cut in half, and serve right away.

Barbecue Pork Burgers

1 1/2 pound(s) ground pork

1 slice(s) red onion, minced, plus slices for serving

3/4 cup(s) store-bought or homemade barbecue sauce

Coarse salt and ground pepper

Vegetable oil, for grates

4 soft onion rolls, split horizontally

Heat grill to medium-high. In a medium bowl, place pork, minced onion, 1/4 cup barbecue sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).

Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. With thumb, make a 1/2-inch-deep indentation in the center of each (this helps keep burgers flat during grilling).
Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side.
Serve on onion rolls (toasted on grill, if you like), with sliced onion and remaining barbecue sauce.

You can substitute ground beef chuck or ground turkey in this recipe. Vary cooking times accordingly.

All-American Burger

1/2 pound(s) ground chuck or sirloin

1/4 teaspoon(s) salt

1/4 teaspoon(s) ground black pepper

1/2 teaspoon(s) Worcestershire sauce

1 large egg

4 slice(s) Cheddar cheese

1 large onion , sliced in rings

4 onion rolls, halved and toasted

1 large tomato, sliced

4 lettuce leaves

4 dill-pickle chips

1. Prepare patties: In a medium bowl, mix ground beef, salt, pepper, Worcestershire sauce, and egg. Use your hands to form 4 equally sized patties.
2. Cook burgers and onions: In large skillet, cook patties over high heat, about 4 minutes for medium or 5 minutes for well done, turning once midway through. Place 1 slice cheese atop each burger and cook 1 more minute. Remove patties from skillet and place on wire rack. Reduce heat to medium, add onions, and cook, stirring occasionally, until golden brown, about 6 minutes. Remove skillet from heat.
3. Assemble sandwiches: On bottom half of each roll, place 1 burger and top with tomato, lettuce, pickles, and onions. Cover with top of roll. Serve with ketchup and American Frites.
   
   

Greek Bison Burgers

Feta and spinach not only add great flavor to these Greek-inspired burgers, but also provide moisture and texture to lean ground bison. The yogurt sauce is a perfect condiment, with much less fat than regular mayonnaise.

1 pound(s) ground bison

1/2 cup(s) cooked spinach, squeezed dry

1/2 cup(s) crumbled feta cheese, preferably sheep's-milk

2 teaspoon(s) chopped fresh dill

1 teaspoon(s) chopped fresh oregano

1 teaspoon(s) ground cumin

1 teaspoon(s) minced garlic

3/4 teaspoon(s) kosher salt

1/2 teaspoon(s) freshly ground pepper

3/4 cup(s) nonfat or low-fat Greek-style plain yogurt (see Tips & Techniques)

1 teaspoon(s) freshly grated lemon zest

2 teaspoon(s) lemon juice

1 teaspoon(s) chopped fresh dill

1 teaspoon(s) chopped fresh mint

Pinch of kosher salt

Freshly ground pepper to taste

4 French rolls or 4-inch pieces of baguette, preferably whole-wheat, split and toasted

16 slice(s) (thin) English cucumber

8 slice(s) vine-ripened tomato

4 slice(s) (thin round) red onion

(I know..again ..too many ingredients!!  But sounds good..J)

1. Preheat grill to medium-high.
2. Place bison, spinach, feta, 2 teaspoons dill, oregano, cumin, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large mixing bowl. Gently combine without over mixing. Form into 4 oval-shaped patties roughly the size of the rolls.
3. Oil the grill rack (see Tips & Techniques, below). Grill the burgers until an instant-read thermometer inserted into the center registers 155 degrees, 5 to 6 minutes per side.
4. To prepare yogurt sauce: Combine yogurt, lemon zest and juice, 1 teaspoon dill, and mint in a small bowl. Season with a pinch of salt and pepper.
5. Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato, and onion.

Tips & Techniques

Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.

Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Double Cheeseburger with Basil, Bacon, and Egg

Courtesy of Diane

this oh-so indulgent butter burger (melted butter is mixed into the meat for flavor) is worth the splurge. 

prep 30 minutes   Grill 12 minutes

1         recipe Bacon Aioli or garlic and bacon flavored mayo
1 1/2   lbs. ground chuck (80 percent lean)
1/4      cup finely snipped fresh flat-leafed parsley
2         Tbsp. unsalted butter, melted, then cooled to room temp.
4         oz. mozzarella or smoked mozzarella cheese, coarsely shredded
1         Tbsp. extra-virgin olive oil (optional)
4          eggs (optional)
4          hamburger buns
            fresh basil leaves   
8          slices of bacon, slow cooked over medium heat

1.  Prepare Bacon Aioli; set aside  (recipe follows)

2.  Build charcoal fire or preheat gas grill for direct cooking. In large bowl gently mix ground beef, parsley, butter, 1/2 tsp. salt, and 1/4 tsp. pepper; form into eight thin patties.  Equally divide cheese into four.  Place cheese between two thin patties; press and pinch edges to seal.
3. For fried eggs, in a large skillet heat oil over medium heat.  when oil shimmers, crack each egg into a small bowl; tip into skillet.  Sprinkle with salt and pepper.  Cook until desired doneness.
4.  Grill patties over medium heat (about 400 degrees f), covered for about 12 to 14 minutes, turning once midway through grilling.  Spread each bun with 2 Tbsp. Bacon Aioli; layer a patty and top with egg and bacon, and fresh basil.
Makes 4 burgers.

BACON AIOLI:  Preheat oven to 350 degrees f.  Place 16 unpeeled cloves of garlic on a sheet of aluminum foil.  drizzle with 1 Tbsp. olive oil, then bring up edges and roll and seal to from a packet.  Bake about 20 minutes, until garlic is very soft.  Meanwhile, heat large skillet over medium heat.  Cook 8 slices thick-sliced bacon, chopped, until crisp, stirring occasionally.  Drain bacon on paper towels.  When garlic is cooled enough to handle, squeeze cloves from the skins into a small bowl.  Mash with a fork.  Stir in bacon and 1 cup of mayonnaise.  makes 1 1/4 cup.   

About Canada....other stuff I learned from watching hockey

ABOUT CANADA.....

*I tried to post this on Canada Day..but as usual DOUG distracted me..

 

O Canada!
Our home and native land!

 True patriot love in all thy sons command.

With glowing hearts we see thee rise,

 The True North strong and free!

From far and wide,

 O Canada, we stand on guard for thee.

God keep our land glorious and free!

 O Canada, we stand on guard for thee.

O Canada, we stand on guard for thee.

Impressed???  Don't be.. I have watched a lot of hockey!  Yeah now here's the deal about this..if you google lyric to Oh Canada..there are about 6 versions in English.. this is the one they sing at hockey games, I think. Except in Quebec..cause in Montreal they are like that.

O Canada! Terre de nos aïeux,
Ton front est ceint de fleurons glorieux.
Car ton bras sait porter l'épée,
Il sait porter la croix.
Ton histoire est une épopée,
Des plus brillants exploits.
Et ta valeur, de foi trempée,
Protégera nos foyers et nos droits.
Protégera nos foyers et nos droits.

OK so what do we know about our neighbor to the North?  Mmm not a whole lot, I realize..  Well, as I was telling Doug last night, Geography was never my strong suit.  Here is what I know about Canada...it's to the north of US, the drinking age is 18, they call small round slices of ham- bacon, people say "eh" a lot and "OK"..(at least Doug does.. and he has me doing it...now), they seem to really eat a copious amount of meat, everyplace speaks English except Montreal where they speak French, they raise great hockey players, there is a lot of beer consumption, Toronto is the biggest city and Ottawa is the capital of the country (That last part Doug told me last night..so I didn't really KNOW it).  And that's about it.  Now what I think I know about Canada?  OHH a different story altogether.. it's cold.. and has lots of ice..hence hockey playing, and lots of open land, there are cowboys out west (cute ones we hope, but doubt), lots of bears and moose/mooses/meese and beavers, people eat said bears and moose and beaver (jeez get your mind OUT of the gutter for just a second), everybody ends every sentence with "eh?" , and there are very hot firefighters there..just saying..

bet you thought that was gonna be some hunky picture of a Canadian Firefighter..

I found this "interesting" recipe online:


Cheesy, yet they're full of good taste


When this article came up in my search results I thought they were talking about our regular members... well except for the having good taste part .

Anyway, here's a recipe submission from Jason Martindale "a Mississauga (get out Google maps)  firefighter who likes to cook". That's all good, but can anyone from Mississauga actually verify that he's a good cook?

You don't have to wait for a party to prepare a cheese ball. This one makes a tangy spread for sandwiches as well as snack crackers.


Salmon Cheese balls


Adapted from a recipe sent in by readers Jason Martindale. Martindale is a Mississauga firefighter who likes to cook. He used premium wild Atlantic salmon.


Two 250 g packages block cream cheese, at room temperature
213 g can salmon, well-drained
1/4 lb (120 g) medium orange cheddar, shredded (1-1/2 to 1-3/4 cups)
1/2 cup finely chopped green pepper
1/4 cup prepared horseradish, pressed in sieve to drain well
2 tbsp finely chopped red onion
1 tbsp lemon juice
1/2 tsp sea salt
1/2 cup walnut pieces
About 1/2 cup minced parsley


Put cream cheese in large bowl. Mash with fork to break up. Stir in salmon, cheddar, green pepper, horseradish, onion, lemon juice and salt. Mash with fork to blend. Mix in walnuts.
Divide cheese mixture in half. Using moistened hands, roll each half into ball. Wrap each ball in plastic and refrigerate 1 hour to firm up.
Place parsley on flat plate. Roll balls in parsley to coat. Wrap and refrigerate overnight to allow flavours to blend.


Makes 2 cheese balls.

I know that guy I know he can drink but I didn't know he could cook .




OK campers..THAT is NOT cooking.. just saying... here is a "better" fire hall recipe from Port Hardy, BC...J


Teriyaki Pork Brochette Done on the Bar B Que

Teriyaki Sauce


Yield: 12 oz (1 ½ cups)
1 c. soy sauce
½ c. water
6 tbsp packed brown sugar
2 tbsp white vinegar
2 large garlic cloves
1/4 tsp minced fresh ginger
1 ½ tbsp cornstarch
1 ½ tbsp water

Put the first six ingredients in a small pot over medium high heat and bring to boil. Mix the cornstarch and water in a small bowl until smooth. With the soy sauce boiling slowly whisk in the cornstarch mixture. Boil for about three minutes until clear and coats the back of a spoon.

Pork Brochette


Yield: Approximately 10
1 ½ # pork cubed into 1 oz pieces (30-35 pieces)
20 new baby potatoes (about 1 ½ inches in diameter) parboiled
1 purple onion cubed
20 whole button white mushrooms
20 cherry tomatoes
1 red pepper cubed
1 yellow pepper cubed
20 garlic cloves
10 12" wooden skewers soaked in water for about 1 hour
4 tbsp olive oil

Thread alternately meat and vegetables on each skewer. Place each skewer in a baking dish. Drizzle the oil over all the skewers and gently toss to coat. Heat the bar b que to medium low. Cook the skewers for approximately 30 minutes. Brush with sauce and heat for 2-3 minutes longer. Serve immediately.




20 garlic cloves you may ask...I am not sure I'd want to be trapped in close quarters with a group of men who'd eaten that much garlic...J




to which he replied...Folks the garlic is used at each end to hold the potatoes on & just like oven roasted garlic it mellow , removing the adverse effects.

       

Originally I was going to go into this big geography thingy about Canada..but then I realized...it's all about the food, baby!!  Firefighters and food...told you it's porn

(Nicole picked out this one...

too young and skinny in my estimation..

but then you know what I like..sigh)

Peameal Bacon

This will be a short one as there really isn't alot to say about this. June has so nicely covered what it is, where it came from and hinted at its uses. So let me expound a bit more...

In the States you have heard of Canadian bacon, which is basically the same thing as peameal bacon sans peameal...its a cured pork loin, low in fat and really addictive. Well for me anyway. I hear June laughing in the background. Since it is already cured, there really isn't any cooking to be done, however....you will want to serve it warm, soooooo

Frying

Cut into uniform slices and put in a frying pan. If you want to use a bit of butter or oil that's fine, but the key here is low and slow. If you cook it too long, you will, obviously, dry it out. A way around this if you get stuck with your timing of other ingredients is to add some water in the pan when cooking.

Baking

Again since you are just warming it up, theres no pressure here. Set your oven to 325 and put your whole bacon in a shallow pan, fat side up and cook for about 1 1/2 hours (for about 21/2 lbs.). Try coating your bacon with whole grain mustard before going into the oven. Let it rest for 15 -20 minutes before slicing.

Grilling

OK, I'll give you two methods here...Put your bacon on a spit and let it turn over your medium to  heat for an hour and a half. Near the end, brush it with a maple glaze but watch it doesn't burn.
The second if you don't have a spit, or prefer grill marks is to cut the bacon in half length wise and put it on the grill. Cooking at medium for about 20 minutes a side. Then brush the bacon with the maple glaze and cook another 20 minutes turning and glazing often.


Maple Glazed Mixture For 2-1/2 pounds of peameal bacon
1/8 cup maple syrup
1/2 tbsp. lemon juice or vinegar
1/4 tsp. cinnamon


OK now some recipes?


Of course you can cook it for breakfast instead of traditional bacon or sausage for a healthier meal, add it to a hamburger or chicken sandwich or slice it up for your pizza. But the two I would like to share with you are the sandwich and eggs benedict.

OK first...the peameal sandwich

                                                      Ingredients
lots of peameal bacon, fresh kaisers, cheese of choice (I like Swiss, provolone, and especially Havarti but cheddar and well anything is fine) tomatoes, mustard, well lets face it, anything you bloody well want. But lets stick with the basics...meat, bun and cheese.


Either slice the bacon after you have baked or grilled, or slice and fry it, place a minimum 3 slices (although mine looks like a mountain of meat) on your warmed kaiser and add your cheese and anything else you want, and enjoy. For added richness, put a runny fried egg on the top of your bacon. Heaven in your hands.

Eggs Benedict

If you've never had Eggs Benedict you're in for a treat. Although your doctor might suggest you don't eat this everyday. The recipe below is from Chatelaine magazine. I have to admit, when I make this at home every Christmas morning, I use the packaged sauce.....I want to get back to opening my presents after all!!


Ingredients

• 4 English muffins , split in half
• Vegetable oil
• 8 slices of peameal bacon or thick ham slices
• 8 eggs
• 1 tbsp (15 mL) white vinegar
• FOR SAUCE:
• 1 cup (250 mL) unsalted butter
• 3 large egg yolks
• 2 tbsp (30 mL) freshly squeezed lemon juice or tarragon vinegar
• 1 tbsp (15 mL) hot water
• 1/2 tsp (2 mL) salt

1. Preheat oven to 200F (90C). Lightly toast muffin halves. Keep warm in oven on a baking sheet. (Warm plates in oven too.) Coat a large frying pan with oil and set over medium heat. Add half the peameal and cook until hot and done as you like, 2 to 3 min per side. Then place pieces on muffin halves and return to oven. Repeat with remaining bacon.
2. Fill a wide pot with 2 in. (5 cm) of water and bring to a simmer. Cover until you are ready to poach eggs. For sauce, melt butter in a small pan over medium-high or microwave in a bowl. Skim and discard foam. Pour butter into a measuring cup, leaving white solids behind.
3. Place yolks, lemon juice, hot water and salt in a blender or food processor. Immediately whirl on high speed for 1 min. If butter is not hot, reheat. While motor is running, slowly pour warm butter through hole in lid. Whirl until thickened, about 1 min. Pour into an ovenproof bowl. Stir in tarragon. Keep warm in oven for up to 15 min.
4. Add white vinegar to simmering water. Crack an egg into a small dish, then slip into water. Repeat with 3 more eggs. You'll need to cook eggs in 2 batches. Adjust heat so water gently simmers. Cook, uncovered, until whites are set and yolks are done as you like, 2 to 6 min. It's best if yolks are runny.
5. Place 2 peameal-topped muffin halves on 2 plates. Using a slotted spoon, remove poached eggs. Dab whites with paper towel to absorb water and place an egg on each muffin. Whisk hollandaise and spoon over top. Serve immediately, then repeat poaching and this step for 2 more servings.

Okay okay, so maybe it wasn't that short after all. And hopefully you got something interesting from it, but I will say, that once you've had a silky, juicy slice of peameal bacon in your mouth, not too salty, amazing flavour, you will appreciate the reason I write so much.

Return of the Doug

Ok, so I finally took some time to sit down and put a couple things in. June has been bugging, pestering, reminding me that I need to put some recipes in for peameal bacon and some of the other things mentioned in the "I smell sex and bacon" section ...so here I go.

Candied Bacon

Before I get into those though, I would like to touch on cooking regular bacon.What do you mean unhealthy preoccupation, June?  In June's Monte Cristo Sandwich recipe, she tells you to coat the bacon in maple syrup and brown sugar and bake in the oven, effectively candying the bacon. There are, of course, variations of this technique, or at least ingredients, rendering a different flavour for your bacon. Oh, and if you think I spelled flavour wrong, remember I'm Canadian. So a couple of alternatives would be to coat the bacon in Dijon mustard and brown sugar, this adds a nice bite as well as the sweetness. If you're craving even more salt in your diet, try soy sauce and brown sugar. 

And don't stop there, a light coat of oil and cayenne pepper and brown sugar gives them a spicy twist, or perhaps some cinnamon and brown sugar or just some pepper then coat them in brown sugar. Really opens your mind up to possibilities, doesn't it? 

(Takes a break and goes to search for some bacon in the fridge.)                                                                  

So, to reiterate the technique...preheat oven to 350, coat the bacon in the the liquid of choice (mustard, soy, maple syrup, oil...) coat with spices if you wish, then brown sugar. You can put extra sugar on the top of the bacon after its on the rack. If you have a shallow tray with a baking rack in it, this is ideal, but if not, put a tray on the lower oven rack and lay the bacon on the top one, or just spread out on a cookie sheet. If you're using the rack method, spraying them with nonstick spray is a good idea. Remember to lay the bacon out in nice, straight strips. Cook for 20-30 minutes until desired doneness then remove. Take the bacon off the racks right away to cool, leaving them will let them stick and it will be hard to remove them when they cool.

So, you've candied bacon, what do you do with it? Obvious answer...scarf it down... loving every totally porky, salty, sweet, spicey bite, not caring what you might feel like after you finish the whole pound. But a more sane suggestion, you can add them to ice cream and if you make your own ice cream, add it in to make candied bacon ice cream, throw them into a salad, all kinds of sandwiches add them to your peas for dinner, stand them in a decorative glass and serve as an appetizer. Why not cut them in half length wise when you're candying them and then you will have wonderful stir sticks for your cocktails...well, you get the idea...there is no limit. 

So if you thought of bacon as a breakfast sidekick to your eggs, then think again, it can be a sweet snack as well as a savory one and not only the star of a meal but an amazing add-in to take your creation to a whole new level.  

Cheers Bacon!!!

puts a piece of candied bacon in his mouth.....

 mmmmmmmmmmmmmm bacon.

Piri Pira Chicken, Roasted Corn Salad and Ribs with Bourbon BBQ Sauce

nice dog

I have been getting so much crap lately about how this is a FOOD blog and there are few recipes on here..what a crowd!!   So here a some prefect holiday grilled food recipes!! Enjoy

For the Piri Piri Chicken:

8 boneless, chicken parts of your choice (I like breasts some like thighs)

4 Fresno chilies or 2 long hot chili peppers, seeded and chopped

2 to 3 cloves garlic, grated or pasted

1 shallot, chopped

2 inches ginger root, peeled and grated

Juice of 2 limes

1 tablespoon ground coriander, a scant palmful

1 tablespoon sweet paprika, a scant palmful

1/2 tablespoon ground cumin, half a palmful

Olive Oil, for liberal drizzling

For the Grilled Corn Salad:

4 ears corn on the cob, husks and silk removed

1 small red onion, finely chopped

1 clove garlic, grated

2 teaspoons hot sauce

Juice of 2 limes

Salt and pepper

1 tablespoon of honey

Olive Oil

1 fresno chili pepper, seeded and finely chopped

1/2 pound baby spinach, coarsely chopped

1/2 cup sliced blanched almonds, lightly toasted

Place chicken in a shallow dish. In a food processor, process peppers, grated garlic, shallot, ginger, lime juice, coriander, paprika and cumin into a paste (or in my case..chop very finely).

Score chicken with shallow slashes and rub with paste. Season with salt and pepper, and drizzle with oil. Marinate a minimum of 1 hour and up to 4.

Preheat grill or grill pan over medium-high heat. Make sure the grill is well cleaned and the grates thoroughly oiled. Grill chicken thighs, about 6-7 minutes on each side, or until cooked through. 

For the Grilled Corn Salad:

   Preheat grill or grill pan to medium.

Place corn on the grill and grill, rotating every 2-3 minutes to evenly marked all over. Remove and cool slightly. With a paring knife, cut the kernels from the cob and reserve.

While the corn is cooling, in a bowl, combine the red onion, fresno chili pepper, garlic, lime juice, salt and pepper, and let sit a couple of minutes. Whisk in the honey, hot sauce and the oil.

Add grilled corn kernels, spinach and toss to combine garnish with toasted almonds.



DO YOU LIKE RIBS?

here is an awesome recipe:

2 racks baby back ribs

For the Bourbon Barbecue Sauce:

2 shots of good quality bourbon

1 cup ketchup

2 large cloves garlic, finely chopped

2 tablespoons dark brown sugar

2 tablespoons dark amber maple syrup

2 tablespoons Worcestershire sauce

2 tablespoons cider vinegar

Coarse black pepper

Preparation

Bring a large pot of water up to a bubble, add ribs water and reduce to a simmer. Cook for about 25 minutes.

Remove ribs and grill on a grill pan or outdoor grill. Every couple of minutes slather with barbecue sauce and continue grilling until ribs are tender, about 15 minutes.

For the Bourbon Barbecue Sauce:
Combine all ingredients in a medium saucepot and bring to a low bubble. Simmer gently and reduce for 20 minutes.

Happy Canada Day!!! 3 awesome recipes for breakfast or lunch

Happy Canada Day (July 1)...Hope everyone is happy and healthy! 

Today I want to share one of my all time favorite recipes..as you read ...don't go hating.. this recipe tastes sooooo good..you just can't believe it..Everytime I made it it disappeared... cause I love leftovers..and there are never any ...enjoy, my little foodies!!

Chili-Sweet Potato Hash with Fried Eggs (and fresh tomato salsa)


2 TBSP olive oil (enough to swirl twice around the pan)
1/2 lb of bulk breakfast sausage (maple sausage works well)
1 large sweet potato, scrubbed clean, cut in half lengthwise and thinly sliced into half moons
I large red onion, finely chopped
2 tsp chili powder (2/3 of a palmful)
1 tsp of ground cumin (1/3 palmful)
2 tsp ground coriander (2/3 palmful)
salt and freshly ground pepper

(Fresh Tomato Salsa)
3 vineripe yellow tomatoes, seeded and diced (yes you can use red plum)
2-3 TBSP chopped fresh cilantro
Juice of 1 lime
1/2 cup fresh flat leaf parsley (a few handfuls) chopped finely
(add 1 small chopped and seeded jalapeno pepper..if you like)

1 geneorous cup of grated Machego Cheese or Extra Sharp cheddar

4 large eggs

Preheat large non stick skillet over medium high heat with oil.  Add sausage meat and break up into small chunks, brown for about 3 minutes.  Add the sweet potato and 3/4 of the red onion, season wit chili, cumin and corriander.  Stir frequently, cook for 10-12 minutes until potatoes are nice and tender. 

While the hash is cooking, in a small bowl combine tomatoes, the remaining chopped red onion, cliantro, lime juice aome salt and pepper to taste.

Once the hash is cooked, add chopped parsley, stir to combine..Transfer has to a serving platter. Sprinkle with cheese..cover with aluminum foil....the cheese will melt while you make the fried eggs.

Wipe the skillet you made has in clean, return to stove, over medium high heat, add 1 TBSP butter. ...once butter is melted, crack each egg into the skillet, season with salt and pepper and fry to desired doneness (I like mine over easy).  You may scramble the eggs if you prefer.

Now transfer the eggs to the platter of hash.. sprinkle with fresh tomato salsa and serve.


another variation on a theme:

Bacon and Sweet Potato Hash

4 medium sweet potatoes, peeled and cut into large dice

Salt

1 tablespoon Olive Oil

4 slices smoky bacon, diced

1/2 teaspoon allspice

1 teaspoon smoked paprika

A few dashes or more hot sauce, to taste

2 scallions, thinly sliced on a bias

Ground black pepper

Place the potatoes into a medium pot and cover with cold water. Season with some salt and cook over high heat. Bring up to a bubble, reduce the heat to medium and simmer the potatoes until al dente (they should be tender enough to pierce easily with a knife but not quite mashable), about 8 minutes.

When the potatoes are ready, drain them and shock them under cold water briefly. Scatter them out onto a kitchen or paper towel and blot off any excess water.

While the potatoes are coming up to a bubble, place a large skillet over medium heat with 1 turn of the pan of oil, about 1 tablespoon, and the diced bacon. Cook the bacon as the pan heats up until it’s golden brown and crispy, 7-8 minutes. Remove the bacon from the pan, reserving the fat in the skillet.

Over medium-high heat, add the drained and dried potatoes to the skillet and cook, turning occasionally, until golden brown, 7-8 minutes. Add the allspice, paprika, hot sauce, scallions, reserved diced bacon, some salt and pepper to the skillet and toss to combine. Serve warm.

Another yunmy dish that is perfect for breakfast or lunch...

 

Bacon Monte Cristos

16 slices thick-cut bacon

1/2 cup maple syrup

1/2 cup brown sugar

2 tablespoons butter

8 slices sandwich bread, whatever kind you like

16 slices sharp cheddar cheese

3 eggs, beaten

Preheat oven to 400ºF.

Cover a baking sheet with aluminum foil and arrange the bacon slices on the pan. Drizzle the maple syrup over the slices and sprinkle them with brown sugar. Bake until the bacon is cooked through and golden brown, 8-10 minutes.Allow to cool.

When the bacon has cooled enough to handle, place a large skillet over medium heat with the butter. On a work surface, lay down 4 slices of bread and cover each of them with 2 slices of cheese. Lay down four strips of bacon on each slice and top them all off with 2 more slices of cheese. Cap off each sandwich with the remaining bread slices and dip them all in the beaten egg (just like French toast). Slide the sandwiches into the skillet and cook until golden brown and the cheese has melted, 4-5 minutes per side. Serve warm.